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Leaving home to go to university is daunting enough already without the added stress of cooking for yourself. If you've never ventured into the kitchen or can't tell a saucepan from a frying pan renowned TV chef, Sophie Grigson is here to help.Sophie Grigson's The Student Cookbook, combines delicious tasting, simple recipes with her expert tips and easy to follow guides. This book assumes no prior cooking experience and will take you through the basics that most cookbooks leave out.Clear, detailed and fully illustrated with beautiful step-by-step photography, this book will show you how to shop, what equipment you will need, the best techniques to use and how to read a recipe. For example, Sophie will guide you through the best way to chop an onion, what kind of saucepans to buy and how to pick a chicken. This book will give you confidence in the kitchen and get you excited about cooking. Before you know it a roast dinner for six hungry housemates will be no problem!Learning to cook is cheaper, healthier and more satisfying than any microwave meal or greasy takeaway, it's even fun. With its appetising yet quick and easy recipes The Student Cookbook is the only culinary survival guide any hungry student will need.Recipes Include:Chickpea, Courgette and Carrot SaladRoast Potato WedgesTuna FishcakesRoast Rack of Lamb with Parsley and Orange CrustThai Stir-Fried NoodlesGrilled StreakFried Onion and Bacon OmeletteTagine of Lamb with Apricots and AlmondsRoast Salmon with Thyme and Lime CrustOrange Fried Bananas

Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types.Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way.Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.

This is an extract from the bestselling Cake Days by The Hummingbird Bakery.From pretty Rose Cupcakes or Pistachio Whoopie Pies, to an indulgent Chocolate Guinness Cake or Boston Cream Cupcakes, this is a scrumptious collection of treats, perfect for any special Mum or Dad.